Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Quality Characteristics by Particle Size of Red Pepper Powders for Pepper Paste and Kimchi

고추장 및 김치용 고춧가루의 입도별 품질 특성

  • Oh, Seung-Hee (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Hwang, In-Guk (Dept. of Agro-food Resources, National Academy of Agricultural Science, RDA) ;
  • Kim, Hyun-Young (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Hwang, Cho-Rong (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Park, Soo-Min (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Hwang, Young (Dept. of Agro-food Resources, National Academy of Agricultural Science, RDA) ;
  • Yoo, Seon-Mi (Dept. of Agro-food Resources, National Academy of Agricultural Science, RDA) ;
  • Kim, Haeng-Ran (Dept. of Agro-food Resources, National Academy of Agricultural Science, RDA) ;
  • Kim, Hae-Young (Dept. of Food Science and Nutrition, Yongin University) ;
  • Lee, Jun-Soo (Dept. of Agro-food Resources, National Academy of Agricultural Science, RDA) ;
  • Jeong, Heon-Sang (Dept. of Food Science and Technology, Chungbuk National University)
  • 오승희 (충북대학교 식품공학과) ;
  • 황인국 (국립농업과학원 전통한식과) ;
  • 김현영 (충북대학교 식품공학과) ;
  • 황초롱 (충북대학교 식품공학과) ;
  • 박수민 (충북대학교 식품공학과) ;
  • 황영 (국립농업과학원 전통한식과) ;
  • 유선미 (국립농업과학원 전통한식과) ;
  • 김행란 (국립농업과학원 전통한식과) ;
  • 김혜영 (용인대학교 식품영양학과) ;
  • 이준수 (국립농업과학원 전통한식과) ;
  • 정헌상 (충북대학교 식품공학과)
  • Received : 2011.02.16
  • Accepted : 2011.03.29
  • Published : 2011.05.31
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Abstract

This study evaluated the quality characteristic of red pepper powders of Hanbando and Cheongyang cultivars by particle size. Two types of powder samples for pepper paste and Kimchi were prepared, and capsaicinoid contents, Hunter Lab color values, and ASTA values by particle size distribution were investigated. Particle size distribution was normal in the pepper paste powder; however, an abnormal distribution was shown for the Kimchi powder. In addition, the greatest particle sizes were $300{\sim}425\;{\mu}m$ in the pepper paste powder. In accordance with smaller particle size, redness (a-value), ASTA values, and capsaicinoid contents increased. Redness (a-value) by particle size was in the range of 15.13~31.34, and ASTA values were in the range of 53.35~96.87. Capsaicinoid contents by particle size were in the range of 1.90~6.05 mg/100 g for Hanbando and 156.65~235.10 mg/100 g for Cheongyang.

매운 고추와 맵지 않은 고추를 이용하여 고추장 및 김치용으로 분쇄된 고춧가루의 입도별 분포를 확인하고 이에 따른 색도, ASTA값 및 캡사이신 함량을 비교분석 하였다. 품종에 관계없이 고추장용 고춧가루에서는 $425{\sim}300\;{\mu}m$의 크기가 가장 많았고 이를 기준으로 입자의 크기가 작아지거나 커질수록 그 함량이 적어지는 것으로 나타났다. 김치용 고춧가루에서는 $1000\;{\mu}m$ 이상의 입도를 가지는 고춧가루가 포함되어 있었으며 고추장용보다 입도분포가 불규칙하게 나타났다. 고춧가루의 색은 입자의 크기에 따라 색의 차이가 나타나는 것을 확인할 수 있었으며, 입자의 크기가 작을수록 색도 값(Hunter Lab)이 증가하였다. ASTA값 역시 크기가 작을수록 높은 값을 보였다. 입도별 시료의 capsaicinoids 함량은 전반적으로 입자의 크기가 작아질수록 증가하여 색도와 ASTA값의 결과와 비슷한 경향을 보였다. 이러한 입도별 고춧가루의 물리적 특성은 고춧가루의 품질평가 시 중요한 요소로 작용할 수 있다고 판단되며 보다 다양한 연구가 진행되어야 한다고 생각된다.

Keywords

References

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